Good service can save a bad meal, but there is no level of food that can save bad service.

I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.

Racism. It's ugly. Even in tubers.

I've learned that you shouldn't have preconceived notions about anybody.

A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.